Ricky & Pinky launches lunchtime Yum Cha sessions (Melbourne)

Ricky & Pinky are celebrating their first birthday by launching a lunchtime Yum Cha menu. Starting Saturday August 5th dim sim fans will have their lunchtimes covered from Friday through Sunday.

Head Chef ArChan Chan will serve up traditional staples baby gai lan with oyster sauce and sesame prawn toast but you won’t order off a menu but rather tick it off a checklist for your table. More adventurous patrons can take on dishes that are kept a close secret like honeycomb tripe, fermented chilli or the classic chicken feet.

The restaurant is set to mimic that of the Mong Kok scene with twists on old classic like the peking duck spring roll. The dry aged duck is slow roasted in the courtyard rotisserie and encased for a crispy pastry served with a house-made hoisin sauce. The courtyard rotisserie is where all meat is prepared over hot coals to ensure the smoky flavour and tender texture, like siu pork neck and spicy pulled beef wrapped in a pillowy bao.

Ricky & Pinky aims to stay true to tradition while also staying on trend with Melbourne’s doughnut obsession, with dishes like Chinese doughnuts wrapped in rice noodles topped with pork floss. Once guests have had their fill of dumplings and the like they better save room for house-made egg tarts, custard buns and extra-large fortune cookies.

The yum cha menu also includes a wide offering of Chinese white, green and red teas. Looking for something stronger? Ricky & Pinky boast an extensive wine list, Asian beers and a range of signature cocktails like the rum-based, Hidden Pinky, for those wanting to get their weekends started early.